Lemon Poppy Seed Bread Recipe

Cooking spray, for pan

1 2/3 c. all-purpose flour

3 tbsp. poppy seeds

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. butter, softened

1 c. granulated sugar

Juice and zest of 2 lemons

3 large eggs

1/2 c. plain yogurt (preferably whole)

1/4 c. milk

1 tsp. pure vanilla extract

2 c. powdered sugar

Lemon wedges, for garnish

Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. Line pan with parchment paper and grease parchment paper with cooking spray. In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
In a large bowl using a hand mixer, beat butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, mixing well between each addition. Add yogurt, milk, half the lemon juice, lemon zest, and vanilla and mix until fully incorporated.
Add flour mixture to the egg mixture in 3 additions, stirring at low speed between each one until batter is just combined. Pour batter into prepared pan and bake until the loaf is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Let loaf cool in pan for 15 minutes then carefully transfer to cooling rack to cool completely.
Make glaze: Whisk together powdered sugar and remaining lemon juice. Pour over loaf and garnish with lemon wedges.

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